American-International·Main Course
One-Pan Ground Beef Stroganoff
A simplified, one-pan version of the classic Russian dish that outshines any boxed shortcut. By using ground beef and cooking the noodles directly in a savory, vodka-spiked broth, you get a rich and comforting meal with minimal cleanup.
Prep
10m
Cook
30m
Total
40m
Serves
4
Method
- 01
Melt butter and oil in a large pan over medium-high heat. Add sliced mushrooms and kosher salt. Sauté, stirring occasionally, until the mushroom moisture evaporates and they turn a deep golden brown.
Watch · 0:24
- 02
Add the ground beef and diced onions to the pan. Use a spatula to break the beef into small crumbles. Cook for about 5 minutes until the beef is browned and the onions are translucent and sweet. Season with black pepper and cayenne.
Watch · 1:12
- 03
Stir in the minced garlic and flour. Cook for about 1 minute to take the raw edge off the garlic and lightly toast the flour, which will help thicken the sauce later.
Watch · 2:12
- 04
Carefully add the vodka to deglaze the pan. Once the alcohol mostly evaporates, pour in the beef broth and water. Scrape the bottom of the pan to release the caramelized bits. Bring to a simmer and cook for 10 minutes to reduce the liquid slightly.
Watch · 2:50
- 05
Reduce heat to medium and stir in the egg noodles. Cover with a tight-fitting lid and cook for 5 minutes. Uncover, stir, and check the liquid level; if too dry, add a splash more broth. Cover and cook for another 3 minutes or until the noodles are perfectly tender.
Watch · 4:03
- 06
Lower the heat to low. Stir in the sour cream until fully incorporated. Taste and adjust salt and pepper if needed. Serve in warm bowls topped with a dollop of sour cream and sliced green onions.
Watch · 5:44
From Chef John
“A few shakes of cayenne which is optional, not optional.”
“You are, after all, the Fred glidnikov of your ground beef stroganoff.”
“You do not need Hamburger Helper to help hamburger.”